There are many root vegetables as i know them by names such as घुइंया banda बोंडा। I dont know their names in English? But they look like this:- Is it also called Taro? There are many vegetables which we can consider as root? Only problem I have with these Ghuiyan and banda is that my throat gets irritation after eating it. Thus we can add mango powder while cooking
These pictures are all very tempting?
Still i can say that taste comes only when you use stone crusher? Try it yourself? After few rounds of blades you will get a paste. Check for your required consistency. If you feel that everything has become paste and you can eat it without noticing any thick particles, then remove it from mixer.
It should look like this as shown here in picture. I usually put other required spices in it while mixing/grinding. such as the turmeric, coriander powder. Most essential spice in this dish is the अजवाइन Ajwain, (caraway, carom seed). it’s name is Trachyspermum ammi of species aplaceae.
Its smell is must while cooking this dish. Ajwain is used as medicinal plant in traditional Ayurvedic medicine; primarily for stomach disorders such as flatulence but also for its antispasmodic and carminative properties.(from wiki)
Wash leaves properly.
For this dish you need either Besan बेसन or any other flour whichever you like. Traditionally besan-the gram flour is used. Take few spoons of besan-gram flour, add little water so that it can be made into a thick paste. Only test is that it should not flow? it has to be sticky since it has to be applied to the leaves. Spread out the leaves of ghuiyan(taro) and apply a thin layer of the paste of Besan. In the paste if you like you can add little salt, chili or any powdered spice to taste(such as garam masala गरम मसाला ). Then slowly try to roll the leaves. After you have enough leaves rolled then put aside.
Put a wok on stove or a pan on stove. I had used kadhai कढ़ाई for this dish. I added the stick of Arhar dal and arranged them in such a way that a mess or net like structure is visible in the wok. Onto this mess of sticks keep those rolls of leaves. Put some water inside the pan. Put this pan on stove. After few minutes water will start steaming. And from this steam these leaves are to be cooked.
Now days we have so many pans or utensils for cooking. Even varieties of steamers are available in market. Thus choose any steamer and cook leaves into steam for few minutes until cooked. Take out the rolls and cut into pieces.
Now add oil in another wok/pan and fry these pieces into brown or as you wish them to look like. Now the dish is ready to serve. Serve in plate either with any chutney or sauce or tomato ketchup, options are many. But the traditional dish should be kept alive. Just try it at your home.